Ingredients

• 1-2 Rutabaga
• 1 tablespoon olive oil
• 1 – 2 tablespoons
• good balsamic vinegar
• Salt

Directions

Heat oven to 450 degrees. Cut ends off rutabagas and peel them. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3-4 wedges. Place wedges in large baking pan and toss with olive oil to coat them well. Spread them out into a single layer and try to keep them from touching one another. Roast in hot oven 20 minutes. Use tongs to turn each wedge over. Roast another 15-20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot.

Credit:

from Asparagus to Zucchini, Madison Area CSA Coalition